It said com­bin­ing boswellia with soy lecithin, a fat, en­hances the tree’s ac­tive in­gre­di­ents in the stom­ach, en­abling them to get into the blood.

Dr Miriam Fer­rer, a molec­u­lar bi­ol­o­gist with the firm, said: “We’ve shown that this com­po­nent al­lows the boswellia to get to where it needs to go to pro­duce the anti-in­flam­ma­tory ef­fect, and at the right amounts.”